Sunday, January 29, 2012



Rating: *** (Decent)

Serves: 24 people

Prep Time: 15 minutes



-2 cups of almonds

-1 cup of walnuts

-3/4 cup of flax seeds

-2 cups of fresh strawberries (or any berry you wish)

-1 cups of raisins (I supplemented these with raspberries)


1. Grind the walnuts, flax and almonds in a food processor, or chop thoroughly before placing in a large bowl.

2. Puree the berries in a blender and add them to the nut mix.

Note: If you were using raisins, you would add them to the mixture whole)

3. Mix all the contents of the bowl together.

4. Spread the mixture onto fruit leather sheets or onto parchment paper approximately ½ inch thick.

5. Dehydrate at 100 degrees for 12 hours.

5. Flip the bars and dehydrate for another 12 hours.

6. Break into smaller pieces and store in a zip block bag.

Nutrition Facts:

· Amount Per Serving:

· Calories: 146.9

· Total Fat: 10.8 g

· Cholesterol: 0.0 mg

· Sodium: 3.0 mg

· Total Carbs: 10.6 g

· Dietary Fiber: 3.9 g

· Protein: 4.6 g

Response: In my second round of dehydration, I chose breakfast bars as a secondary recipe, almost as a backup in case my main meal didn’t go as planned, again. This recipe was simple and easy to complete. The dehydration went exactly as planned and took the anticipate amount of time. The final product had a decent taste and was incredibly light weight. It would make an ideal snack on a hiking trip. The only down fall about this recipe was the fact that it was a little tart. If I were to make it again, I would most definitely add sugar to improve the taste.

PESCETARIAN. “ Strawberry Breakfast Bars (Raw& Gluten Free)”. SparkRecipies. 2009. (January 2, 2012

Rae Woodhouse

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